Saint Paul's School of Ormoc Foundation, Inc.

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JUNIOR HIGH SCHOOL DEPARTMENT | S.Y. 2021 - 2022

SUBJECT: Science Level: 8

UNIT TOPIC: Digestion in Humans Quarter: Second

UNIT STANDARDS AND COMPETENCIES DIAGRAM

TRANSFER

PERFORMANCE
TRANSFER GOAL PERFORMANCE TASK
STANDARD
Students on their own and in Working in group will prepare Healthy Recipe
the long run will be able to a healthy recipe and
evaluate the nutritional corresponding nutritional chart
components of snacks prepared showing key nutrients.
by the group using nutritional
chart, whether the food is
balanced or not.

AQUISITION MAKE MEANING

1. Trace the path of food as it UNIT TOPIC
being digested. EU: Digestive system performs ingestion,
absorption, assimilation, and excretion in the
2. Explain ingestion,
Digestions in Humans breakdown of food into simpler nutrients to
absorption, assimilation, and be absorbed by the body
excretion
EQ: How do digestive organs perform their
specific functions in the digestion of food?

CONTENT STANDARD

Organisms transform essential

nutrients from food to sustain and
prolong lives and realize the
importance of a balanced diet and
healthy lifestyle.

LEARNING PLAN
EXPLORE

This unit is about “Digestion in Humans”. To survive, you need to consume solid or
liquid food matter obtained from other organisms, such as plants or other animals.
So, what will happen to the food once we put it in our mouth? How do digestive
organs perform their specific functions in the digestion of food? We will answer
these questions as we go further in our activity.

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 Ask the students “What did they eat this lunch? And present a picture of a burger
then ask this question “Can you tell me what happens after the person eats the
burger?

The teacher will present the EQ: “How do digestive organs perform their specific
functions in the digestion of food?”

Learning Competency FIRM-UP (ACQUISITION)

Trace the path of food Activity 2: The Journey of Hamburger

as it being digested.

Direction: Using the hamburger that you ate, trace its path as it being digested .

Learning Competency DEEPEN (MAKE MEANING)

Explain ingestion,
absorption,
assimilation, and
excretion

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 Activity 3: Life Processes Flow

Direction: Identify and explain the life processes which occurs.

Activity :4
Concept Mastery. Discuss each of the following briefly.

1. Summarize the path of food through the digestive system and the major
digestive processes that occur in the mouth, stomach, small intestine, and
large intestine.

Activity 5: The Digestive system and other organ systems

You learned earlier that the digestive system is very important for digestion,
absorption and assimilation of food. The liver and other accessory organs aid in the
digestion of food. Study the table below and answer the following questions.

Digestive system: How it affects the other organ systems

Skeletal Muscular Respiratory Circulatory Urinary

System System System System System
The digestive The digestive The digestive The digestive The digestive
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 system system system systems system
provides provides provides the provide the provides
nutrients for nutrients for diaphragm heart with nutrients so
bone growth muscles to do nutrients in nutrients so the kidneys
and repair work-whether order the heart can can clean
it is skeletal, facilitate keep beating your blood of
smooth or breathing wastes
cardiac produced by
muscle all the other
systems

Process Questions:
1. What organ systems are “served” by the digestive system?
2. Predict what will happen to these organs if the digestive system was to stops
its function?
3. What other organ systems not mentioned in the above information is
serviced by the digestive system?
4. Why is it important to keep the digestive system healthy?
How do digestive organs perform their specific functions in the digestion of food?

Performance Standard TRANSFER

Working in group will The Umagang kay Ganda talk show is looking for the best nutritional recipe for the
prepare a healthy recipe nutritional month. Saint Paul’s School of Ormoc students are invited in that program
and corresponding as Junior Chef to participate in making a healthy recipe showing the key nutrients of
nutritional chart the menu, so the students prepare a lot for this. Based on the organizer their output
showing key nutrients. will be rated based on the following: Aroma, palatability, appearance and textures
and nutrition facts.

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